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–+ servings
A white and light gray ceramic bowl is filled with zucchini noodles dressed in a vegan hemp seed pesto, edamame, and cherry tomatoes.
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Hemp Seed Pesto

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings

Ingredients

  • 2 cups fresh basil leaves (tightly packed)
  • 1-2 cloves garlic, roughly chopped (to taste)
  • 1/4 cup hemp seeds
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon fine salt
  • freshly ground black pepper, to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil

Instructions

  • Place the basil, garlic, and hemp seeds into a food processor fitted with the S blade. Pulse about 10 times, to help break down the basil.
  • Add all remaining ingredients to the processor. Process till smooth, adding an extra drizzle olive oil if needed to thin the pesto. Serve or store in an airtight container in the fridge for up to four days.